By Janessa Rutter

Caramel Coffee Granola Slice

This recipe is by one of our lovely fans, Tanisha (check out her at @nourishing_nish) This one isn't GF, but is packed full of great wholefood ingredients and is perfect for a mid morning pick me up or healthy dessert. 

 ~ Janessa


What you'll need:

  • 65g cashews
  • 35g hazelnuts
  • 150g dates
  • 100g oats
Creamy coffee caramel centre:
  • 350g peanut butter
  • 100ml maple syrup
  • 60g coconut oil, melted
  • 2 tsp instant coffee dissolved in 4-5tsp hot water.
Choc topper:
What to do:
Soak the dates in hot water to soften for 10-15 mins. In a food processor blend all the base ingredients together until a dough consistency is formed. Line a baking tray & press the base mixture in firmly. Place in fridge.
Fold all the centre ingredients together with a spatula until combined. Add more or less coffee depending on what you like.
Smooth centre layer on base layer & place in freezer for an hour.
On the stovetop, melt the chocolate & coconut oil until smooth. Pour chocolate evenly over centre layer & be quick to put a few handfuls of Coffee Caramel Granola on top.
Place in freezer over night to set - allow to defrost for 1/2hr before slicing the next day.



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